1. Comparing the polyols with common sweeteners in term of sweetness, taste and flavor.
Polyols have different sweetness comparing to sucrose, it can be vary from half as sweet as sucrose to an equal level of sweetness with sucrose.
polyols also nonreactive and easily combine with high-intensity sweeteners in many sugar free product such as chewing gum, candies, and baked goods.
2. list down and explain briefly about the uniqueness of polyols compare to common sweeteners.
Polyols are heat stable, they do not underfo Maillard reaction as common sugar do because polyols are lacking with aldehyde group ( polyols having hydroxly group instead of aldehyde group) that responsible to the Maillard reaction. Som by using polyols as sugar it prevent the undesirable browning of the product.
Polyols are stable in cool and frozen products. They do not form crystal so they are stable in cool product that tend to have crystallization if the temperature is not controlled properly. polyols also is a mild freezing point depressant to increase the freeze/thaw stability, example sorbitol used in surimi products gives a optimal sweetness, protect the muscle fiber and prevent the texture deterioration from moisture loss by the ability to lower the freezing point of water.
Polyols give cooling effect. Each polyol have each level of cooking sensation because all polyols exhibit nagative heats solution. This mean heat is absorb from the surrounding to disslove the crystal. by this property, it gives a cooling sensation.
1. Comparing the polyols with common sweeteners in term of sweetness, taste and flavor.
Polyols have different sweetness comparing to sucrose, it can be vary from half as sweet as sucrose to an equal level of sweetness with sucrose.
polyols also nonreactive and easily combine with high-intensity sweeteners in many sugar free product such as chewing gum, candies, and baked goods.
2. list down and explain briefly about the uniqueness of polyols compare to common sweeteners.
Polyols are heat stable, they do not underfo Maillard reaction as common sugar do because polyols are lacking with aldehyde group ( polyols having hydroxly group instead of aldehyde group) that responsible to the Maillard reaction. Som by using polyols as sugar it prevent the undesirable browning of the product.
Polyols are stable in cool and frozen products. They do not form crystal so they are stable in cool product that tend to have crystallization if the temperature is not controlled properly. polyols also is a mild freezing point depressant to increase the freeze/thaw stability, example sorbitol used in surimi products gives a optimal sweetness, protect the muscle fiber and prevent the texture deterioration from moisture loss by the ability to lower the freezing point of water.
Polyols give cooling effect. Each polyol have each level of cooking sensation because all polyols exhibit nagative heats solution. This mean heat is absorb from the surrounding to disslove the crystal. by this property, it gives a cooling sensation.